Brighten Your Plate with Mango Shrimp Tacos

I feel like just a second ago I was talking about how much I love spring, English peas and radishes, and now? Summer is almost here! I know it’s not technically summer, but Memorial Day always seems like the kick-off to the new season, doesn’t it?

Summer for me means grilling all the time; and not just on weekends or on summer holidays, but grilling on random weeknights, too. This recipe is perfect for just that!

My mom’s go-to, super quick and easy weeknight meal for us was tacos. It made it simple for her: she’d chop up a bunch of stuff, cook some chicken or protein and allow us to assemble everything. This recipe is ideal for letting people assemble their own. The shrimp cook in mere minutes and the mango salsa takes about 10 minutes to throw together (there’s a good amount of chopping).

I love the combination of the spices on the shrimp. And the mango salsa has a nice balance of sweet, tangy and spicy. Happy almost-summer!

Mango Shrimp Tacos

Combine grilled shrimp and mango for a summertime taco. People can assemble their own combinations.

Ingredients

For the Mango Salsa:

1 mango, cubed

1 jalapeño, thinly sliced

1 handful cilantro, minced

1/4 white onion, diced

Juice from 1 to 2 limes, plus more for serving

Pinch salt

For the Grilled Shrimp:

2 teaspoons ancho chile powder

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/4 teaspoon salt

1 pound shrimp (about 24 shrimp), deveined, cleaned and peeled

Vegetable oil or cooking spray

Tortillas for serving

Directions

Preheat your grill or grill pan over medium heat. In a medium bowl, mix together the cubed mango, jalapeño, cilantro, white onion, juice from 1 lime and a few pinches of salt; set aside.

In a small bowl, whisk together the ancho chile powder, ground cumin, smoked paprika and salt. Sprinkle the spice mixture over the shrimp, being sure both sides are thoroughly coated. Brush the grill or grill pan with a bit of oil to prevent sticking. Transfer shrimp to the grill and cook on each side for about 2 minutes, until the shrimps turn pink and opaque.

To serve, divide the shrimp amongst the tortillas, placing about 2-3 shrimp per tortilla. Top with a few tablespoons of mango salsa and an extra squeeze of lime.

Yield: Serves 4 (Makes about 8 tacos)

Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.

I made this recipe overnight and it turned out wonderfully! So light and delicate. I have no idea how you could end up with butter melting out the bottom unless it wasn't soft when you added it into the dough. I baked mine on a rack in the paper and not a drop anywhere. The dough is very sticky and different than kneaded breads.

What does "575g/1lb (4½oz) plain flour" mean? There are 454 g/lb, no matter what the ingredient. It does seem as if there's about 4.5 oz in a cup of flour, so maybe that's where the "(4 1/2 oz)" comes from. And according to other recipes, it looks as if 2.5 cups might be about the right amount. Then again, 575/130 is about 4.5,

Can't stand this woman. She laughs her way through the killing of anything that moves. Viewers embrace this callous food consumption as normal. Foie gras was her latest show as these miserable people eat this diseased liver of tortured geese and ducks. I can't stand her absolute disregard for the suffering of animals.